Chili Skillet
Like most farmers, my husband loves a good, hearty chili. With all the vegetables, cheese and meat in it, this dish makes a super supper—and it comes together in one skillet on top of the stove. I serve it frequently in fall and winter. —Katherine Brown, Fredericktown, Ohio
Ingredients
- 1 pound ground beef
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1 garlic clove, minced
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 cup tomato juice
- 1/2 cup water
- 4 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 cup uncooked long grain rice
- 1 cup canned or frozen corn
- 1/2 cup sliced ripe olives
- 1 cup shredded cheddar or Monterey Jack cheese
- Thinly sliced green onions, optional
Reviews
This is an excellent meal. Everyone loved. I was glad I doubled the recipe so that we can serve up for lunch. I was thinking of even putting it into burritos for a quick lunch. Will make again!
Love a one pot meal! Family friendly too, everyone loved it!
This was quick and easy. I would make it again if I were in a pinch, but it's not one I'd put into our rotation. I didn't have tomato juice so I used 1 cup of water and 15 oz tomato sauce.
I have been making this same recipe from a Taste of Home magazine since 2009. The 2009 recipe calls for 3 cups of juice. Bring to a boil before you cover and simmer this chili for the 25 minutes and the rice will be cooked. YUM. I always double this recipe and freeze lunch-sized portions.
LOVE this recipe! It is excellent with ground venison instead of beef. Either way, I always add some cayenne pepper to spice it up but otherwise its delicious! Also, I use regular old instant rice and have never had the rice problem others have had.
This was good......just added a salad to make a complete meal. It could have used a little more seasoning, which is something easily taken care of and is a matter of personal taste, and I did add more water as it was cooking - quite a bit more - maybe as much as one cup. I'd add a little, then more when I checked it again, and I did that several times. I thought I may have detected a grain or two of rice that wasn't quite cooked through, but all in all the rice seemed to have been fine. Adding a little more water or tomato juice and cooking it a bit longer is all it needs to insure that the rice is cooked. I like this dish...simple, quick, easily tweaked to satisfy personal taste, and it tastes good. I will make it again.
Quick and easy one dish meal :o)I also had a hard time geting the rice cooked all the way , but other than that it was very good.
This was extremely tasty, the blend of flavors was just right. However, I had trouble with my rice cooking even though I followed the directions exactly! Very annoying. I think in the future I will precook my rice. But I will make it again.
I fix this several time each month. Quick and easy after a long day at work.
very good chili...the leftovers are even a good 'taco' dip with corn chips...a family pleaser for sure